Results
Title

Relationship between in vitro Fe and Zn dialysability and peptide composition of albumin and...

Authors

Lombardi-Boccia, Ginevra; Carbonaro, Marina

Abstract

Determines the relationship between in vitro iron (Fe) and zinc (Zn) dialysability and peptide composition of albumin and globulins extracted from cooked whole bean (Phaseolus vulgaris). Occurrence of aggregation during dialysis; Dependence of Fe and Zn dialysability on phytic acid content of the albumin fraction and protein properties of globulins.

Subjects

BEANS; IRON metabolism; ZINC; ABSORPTION

Publication

International Journal of Food Sciences & Nutrition, 1996, Vol 47, Issue 6, p485

ISSN

0963-7486

Publication type

Academic Journal

DOI

10.3109/09637489609031877